Good Recipe

Cream of Wild Mushroom Soup

This is a recipe I created from my brain. Use it or tweak it to make it your own!

INGRIDIENT

5 cups vegetable broth

½ cup butter, divided

1 carrot, cut into matchstick-size pieces

½ white onion, cut into matchstick-size pieces

½ leek, cut into matchstick-size pieces

2 stalks celery, cut into matchstick-size pieces

1 clove garlic, minced

2 small yellow squash, cut into matchstick-size pieces

2 small zucchini, cut into matchstick-size pieces

2 ounces shiitake mushrooms, thinly sliced

2 ounces chanterelle mushrooms, thinly sliced

2 ounces oyster mushroom caps, coarsely chopped

2 white button mushrooms, thinly sliced

1 portobello mushroom, quartered and thinly sliced

¼ cup all-purpose flour

2 ½ cups heavy whipping cream

1 pinch cayenne pepper

1 pinch salt and ground black pepper to taste

1 bunch chives, chopped

DIRECTION

Step: 1

Pour vegetable broth into a large pot; bring to a simmer over medium heat.

Step: 2

Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.

Step: 3

Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.

Step: 4

Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.

Step: 5

Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

NUTRITION FACT

Per Serving: 571 calories; protein 6.6g; carbohydrates 20.4g; fat 53g; cholesterol 176.5mg; sodium 588.6mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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